5 Minute Tomato & Spinach Omelette
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Cook time: 
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Serves: 1
  • 2 eggs
  • 1 tablespoon coconut milk
  • Salt & pepper to taste
  • 6 cherry tomato's, halved
  • 1 handful baby spinach leaves
  • ½ garlic clove, crushed
  • 1 tablespoon spring onion, chopped
  • Drizzle olive oil
  1. In a bowl whisk together the eggs, coconut milk, salt & pepper.
  2. Over a medium heat place a small pan and heat the olive oil.
  3. Pour in the egg mixture and slightly lift the sides to allow the runny part of the egg go under the omelette that is forming, to cook.
  4. Add the tomato and spinach leaves as the egg cooks, once cooked to your liking fold one half of the omelette over to fold it in half.
  5. Serve with the fresh chopped spring onion
Recipe by Real Food Pledge at https://realfoodpledge.com/5-minute-tomato-spinach-omelette/